“I purchased a life-sized griffon statue the other day…”
“How wonderful! I bet it’s gorgeous.”
“Indeed, it is. I had to add a room to my mansion for it!”
—Nobles in Treno, FFIX
- 1 16-oz. box of fettuccine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1½ lbs. boneless, skinless chicken, each breast cut crosswise into 3 pieces
- Kosher salt and freshly-ground black pepper
- ½ yellow onion, chopped (about 1 cup)
- 10 oz. sliced crimini mushrooms
- 6 garlic cloves, chopped
- 1 cup Chianti or Sangiovese wine
- 8 oz. mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped Italian parsley
Start boiling the water for the fettuccine. Heat olive oil and butter in a large skillet over high heat. Add chicken and sprinkle with salt and pepper. Cook until browned, but not fully cooked, about 4 minutes on each side. Transfer the chicken to a plate.
Add onion to the skillet and cook until tender, about 2 minutes, reducing heat as necessary to avoid burning. Add mushrooms and garlic and sauté until the juices evaporate, about 12 minutes.
Meanwhile, cut the chicken breasts crosswise into slices, about ½” thick. The water should be boiling by now; prepare fettuccine as per package directions.
Add wine to the mushrooms and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and the mustard. Return the chicken and any accumulated juices to the skillet. Simmer until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
Divide the fettuccine between six bowls. Remove the skillet from heat, stir in the parsley, and divide the chicken mixture evenly between the six bowls.
Makes 6 servings. Per serving: 652 calories, 28.4 g. fat, 14.5 g. saturated fat, 1.2 g. poly. fat, 5.2 g. mono. fat, 121 mg. cholesterol, 346.7 mg. sodium, 551.1 mg. potassium, 62.7 g. carbohydrates, 3.5 g. fiber, 35.1 g. protein, vitamin A 12%, vitamin C 4%, calcium 6%, iron 19%